Fresh peach and almond flan

100 gm butter

75 gm castor sugar

grated rind of 1/2 lemon

1 small egg

1 egg yolk

175 gm plain flour,sifted

75 gm ground almonds

3 large ripe peaches , halved

175 gm granulated sugar dissolved in 300 ml water

175 gm cream cheese

grated rind of 1 small lemon

2 tablespoons single cream

25 gm castor sugar

25 gm ground almonds

whole blanched almonds and angelica to decorate

for the almond pastry,blend the butter,sugar,lemon rind and eggs until well in the flour and almonds and knead to a smooth paste.wrap and chill for at least 1 hour.line a flan ring with the pastry.bake blind in a moderate oven (180C,350F) for 30 minutes.leave to cool.

Poach the peaches in the sugar syrup , then remove the skins.reduce the syrup to a glazing

beat the cream cheese with the lemond rind.cream, sugar and almonds.spread over the pastry base.arrange the peach halves on top.brush with syrup glaze and decorate